After baking my first Pandan Chiffon Cake, we decided to try baking the Orange Chiffon Cake. Usually Pandan and Orange and they two popular versions in Melbourne. I’m really not sure of many other versions, I’ve seen someone do a Black Sesame one but haven’t had a chance to try that yet.
The difference between the Pandan and Orange Chiffon Cake recipes is the Orange version tastes much lighter because of the use of coconut milk in the Pandan recipe which makes it slightly more dense. Without further adieu here is my mother’s recipe which works a treat!
Orange Chiffon Cake
8 egg whites
100 g sugar
1/2 tsp cream of tartar
8 egg yolks
60 g sugar
180 g self-raising flour (or 160 g plain flour and 20g cornflour)
1/2 tsp salt
1 1/4 tsp baking powder
120ml vegetable oil/corn oil
80ml orange juice
1 tsp orange extract
1. Preheat oven to 160/170 degrees Celsius.
2. Sieve the flour, salt and baking powder into a medium sized bowl.
3. Add the vegetable oil, orange juice, orange extract, egg yolks and sugar into the dry ingredients and mix until just combined.
4. Whip the egg whites and once it starts to bubble add the cream of tartar.
5. Keep whipping until the mixture is nearing soft peaks, then slowly add the sugar with the electric mixer is still running and until hard peaks form.
6. Add 1/3 of the meringue into the wet mixture until the thick mixture softens. Then slowly add in the rest of the meringue until just combined. Do not overmix!
7. Pour into the cake pan (one made for upside down cakes – it has a hole in the middle)
8. Place in the oven for 30/40 minutes. If the top of your cake gets brown too quickly, lower the oven temperature to around 150. To see if it’s done, you can use a skewer and poke it through the middle. If it comes out clean, it’s done.
9. Remove from the oven when done, and flip it upside. If the cake as risen higher than the cake pan’s height, use a mug and rest the middle cylinder on top.
10. Allow the cake to cool until room temperature.
Here’s how it looks inside!
I find that you’ll always have a slight depression and density at the bottom because of the meringue cooling. You’ll be hard pressed to find a Chiffon cake that doesn’t sink a bit so don’t worry if yours does. It’s fine!
I find the Orange Chiffon Cake to be extremely light, but full of orange flavour. The orange juice really adds the much needed freshness and flavour. It really will depend on the oranges and how ripe they are but a little bit of orange extract is good just in case the orange juice doesn’t do its job.
Using a stand mixer really makes a difference to a hand mixer. I find the hand mixer either overbeats the meringue, or doesn’t evenly beat the egg whites. Maybe it’s just my poor hand mixing but with a stand mixer and especially a planetary mixer, you get hard peaks extremely quickly and without much fuss. The key in making a good Chiffon Cake is obtain hard peaks and carefully mix it in with the batter but just enough. Once you’ve tried it a couple of times, you’ll know how hard/gentle to mix and after that it really does become easy to make.
If you love light, fluffy cakes and you don’t want a buttery aftertaste, Chiffon Cakes are excellent for your cake fix.